Hi guys! The UK has officially been hit with a proper heatwave this week and honestly, I’ve barely wanted to step into the kitchen… but thankfully it’s finally supposed to cool down tomorrow, which feels like the perfect excuse to cook something summery again. Especially now that garden dinners, aperitivo evenings and little outdoor gatherings are fully back in season.
I’ve wanted to try stuffed zucchini flowers for SUCH a long time. I kept seeing them everywhere on Pinterest and in Italian restaurants and every single time I was like okay… I need to make these at some point.
And when I finally spotted zucchini flowers in a supermarket in Italy, obviously they went straight into my basket without a second thought. I decided to start with the most delicious option possible — frying them in a cold beer batter, which makes the coating super light, airy and crispy. Because honestly… who doesn’t love a crispy golden coating with a soft cheesy filling inside? Yeah. It’s just VERY good.
The filling is ricotta, diced prosciutto cotto and olives, and I really recommend keeping the olives in because they add such a good salty little bite to the creamy filling.
I also tested a second version in breadcrumbs & parmesan in the air fryer. That one is lighter, quicker and less messy, but if I’m being honest… the fried version is still my favourite! And they’re even better with some kind of fresh tomato sauce or tomato salsa on the side for dipping. Such a good summer combination.
Anyway, both versions are genuinely perfect for summer hosting, aperitivo snacks or little dinners in the garden with cold drinks.
So let’s get into it! And if you end up making one of the versions, let me know in the comments which one you liked more!
Ingredients
16 zucchini flowers
200 g ricotta
80 g prosciutto cotto or mortadella, diced
12 olives, chopped
200 g flour
300 ml cold beer
salt to taste
sunflower oil for frying
Instructions
Gently clean the zucchini flowers (you can skip washing if they’re clean already), remove the stamens inside and trim the ends of the stems.
In a bowl, mix together the ricotta, diced prosciutto cotto and chopped olives. Season lightly with salt and mix until combined. Fill the flowers with the mixture using a piping bag or a spoon, then gently twist the ends closed.
In another bowl, combine the flour with a pinch of salt. Pour in the cold beer and quickly whisk with a fork until smooth and lump-free. Place in the fridge for 15 minutes.
Heat oil in a deep frying pan or pot. Dip each stuffed flower into the batter, then carefully place straight into the hot oil. Fry in batches until golden and crispy.
Transfer onto paper towels to remove excess oil. Serve hot — they’re soft, crispy and so flavourful.
Really good with fresh tomato sauce or tomato salsa on the side.
Ingredients
20 zucchini flowers
500 g ricotta
160 g prosciutto cotto, diced (you can replace it with another meat if you want)
salt & pepper
olive oil
For the coating
50 g breadcrumbs
50 g grated parmesan
olive oil
Instructions
Gently open the zucchini flowers and remove the stamens inside.
Mix the ricotta with the prosciutto, salt and pepper until smooth. Fill the flowers using a piping bag or a teaspoon, then gently close the ends.
Mix the breadcrumbs with parmesan and a small amount of olive oil until it resembles wet sand.
Lightly brush the flowers with olive oil and coat them in the breadcrumb mixture.
Place into the air fryer in a single layer so they don’t touch each other.
Cook on grill mode at 200°C for 8–10 minutes, turning halfway through cooking.
Or bake in the oven at 200°C (top & bottom heat), then turn on the grill for 2–3 minutes at the end for extra colour and crispiness.
Finish with extra parmesan on top.
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